Baked Cashew Tofu and Vegetable Stir Fry

• Sauce:
• 6 Tbsp low sodium soy sauce (optional- substitute gluten free soy sauce)
• 1 Tbsp hoisin sauce
• 1 Tbsp apple cider vinegar
• 3 Tbsp honey
• 1 tsp toasted sesame oil
• 1 tsp fresh minced ginger
• 2 cloves garlic minced
• 2 Tbsp cornstarch
• 3/4 cup water (plus more if needed to thin sauce)
• Tofu and Vegetables:
• 10-12 ounces extra firm tofu, drained and cut into ½-1” cubes
• 2 cups broccoli florets
• 1 red bell pepper, sliced and cut into 1” pieces
• 2 cups snow peas
• ½ cup cashews
• 1 Tbsp olive oil
• Salt and pepper to taste
• Sesame seeds
• Serve with: brown rice, quinoa, or noodles

Preheat oven to 425°F. Cut tofu block in half and wrap in paper towels. Place a flat heavy object on top and set aside to drain.
Stir Fry Sauce
In a saucepan over medium heat, combine all sauce ingredients and bring to a simmer. Stir sauce frequently until sauce thickens and bubbles. Remove from heat and set aside.
Tofu and Vegetables
Once tofu is drained and ready, cut into cubes and place in a bowl. Add a few spoonfuls of sauce to evenly coat the tofu, saving at least half or more for later. Season with salt and pepper and spread evenly on a Nonstick Jelly Roll Pan. Bake for 8 minutes. Stir and flip tofu and bake for another 8 minutes.
While tofu is baking, place all vegetables in a large bowl and stir with 1 Tbsp olive oil. Take pan out of the oven and evenly distribute vegetables and cashews around tofu in a single layer. Drizzle spoonfuls of sauce on top and toss everything to evenly coat. Return to the oven and bake until vegetables are tender, about 12 minutes.
Remove from oven and add any remaining sauce. Garnish with sesame seeds and serve immediately with brown rice, noodles, or quinoa.